Ultimate French Dinner: Nicoise Salad with Goat Cheese & Pear Tartine, Chicken Fricassee, Herby Sauteed Potatoes, and Lavender Crème Caramel

Ingredients

• 1 head Baby Gem Lettuce (washed and torn into bite‑size pieces)
• 500 g New Potatoes (waxy, boiled then sliced)
• 200 g Green Beans (trimmed, boiled briefly)
• 4 Large Eggs (hard‑boiled, cooled in water for easy peeling)
• 1 can Canned Tuna in Olive Oil (150 g, drained)
• 200 g Plum Tomatoes (halved)
• 50 g Black Olives (pitted, sliced)
• 4 Anchovy Fillets (for dressing base)
• 1 tbsp Capers (rinsed)
• 1 tsp Dijon Mustard
• 2 tbsp Red Wine Vinegar
• 4 tbsp Olive Oil (extra‑virgin)
• 2 tbsp Flat‑Leaf Parsley (finely chopped)
• to taste Black Pepper (freshly cracked)
• 1 Pear (firm, sliced finger‑width)
• 100 g Goat Cheese (soft, crumbled)
• 30 g Walnuts (toasted, coarsely chopped)
• 1 small Baguette (about 200 g, sliced lengthwise)
• 4 Chicken Thighs (bone‑in, skin‑on) (about 800 g total)
• to taste Salt
• 2 tbsp Olive Oil (for fricassee)
• 100 g Pancetta (cut into strips)
• 200 g Chestnut Mushrooms (halved)
• 2 Garlic Cloves (smashed)
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 60 ml Brandy (Cognac) (for flambé)
• 250 ml Chicken Stock (low‑salt)
• 400 g Fingerling Potatoes (sliced into bite‑size pieces)
• 1 tbsp Goose Fat (or butter)
• 1 Shallot (thinly sliced)
• 100 g Caster Sugar (for caramel)
• 1 tsp Dried Edible Lavender Buds (plus extra for garnish)
• 500 ml Whole Milk
• 4 Egg Yolks
• 1 Vanilla Bean (seeds scraped)

Instructions

1. Make Anchovy‑Caper Dressing

   Place anchovy fillets, capers, and Dijon mustard in a mortar. Grind with a pestle until a smooth paste forms. Add freshly cracked black pepper, then whisk in red wine vinegar followed by olive oil, finishing with chopped flat‑leaf parsley.

   Time: PT5M

2. Boil Eggs, Potatoes, and Green Beans

   Bring a pot of salted water to a boil. Add potatoes and green beans; cook 7‑8 minutes until potatoes are tender and beans are bright‑green. In a separate pot, boil eggs for 8 minutes for a creamy yolk. Transfer eggs to a bowl of ice‑water to stop cooking; the cooling water helps peel the shells easily.

   Time: PT15M

   Temperature: 100°C

3. Season Warm Potatoes and Beans

   Drain potatoes and beans, return to the pot while still warm. Drizzle with olive oil, season with a pinch of pepper, and toss gently. Set aside to cool slightly.

   Time: PT3M

4. Prepare Pear & Goat Cheese Tartine

   Slice the baguette lengthwise and toast lightly on a hot griddle pan brushed with a little olive oil. Slice the pear into finger‑width pieces with a slightly browned surface. Spread crumbled goat cheese on the toasted bread, top with pear slices, and sprinkle toasted walnuts over the top.

   Time: PT5M

5. Assemble Nicoise Salad

   On each plate, spread a thin layer of the anchovy‑caper dressing. Arrange a bed of baby gem lettuce, then add seasoned potatoes, green beans, tuna chunks, halved plum tomatoes, black olives, and sliced hard‑boiled eggs. Drizzle additional dressing around the perimeter and finish with a few extra capers if desired.

   Time: PT5M

6. Season and Brown Chicken for Fricassee

   Pat chicken thighs dry, season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium‑high heat until shimmering. Place chicken skin‑side down, searing until golden brown, about 4‑5 minutes per side.

   Time: PT10M

   Temperature: 190°C

7. Add Pancetta, Mushrooms, and Aromatics

   Push chicken to the side of the pan. Add pancetta strips and let them render. Toss in halved chestnut mushrooms, smashed garlic cloves, rosemary sprigs, and thyme sprigs. Cook until mushrooms begin to brown, about 3‑4 minutes.

   Time: PT5M

   Temperature: 190°C

8. Flambé with Brandy

   Remove the pan from heat, pour in 60 ml brandy, and carefully ignite with a long match or lighter. Allow the flame to burn off, stirring the chicken and aromatics as the alcohol evaporates.

   Time: PT2M

9. Simmer Fricassee

   Return the pan to low heat, add chicken stock, and bring to a gentle simmer. Cover and let cook for 10 minutes until the chicken is tender and the sauce has reduced slightly.

   Time: PT10M

   Temperature: 90°C

10. Prepare Herby Sauteed Potatoes

    Parboil fingerling potatoes for 5‑6 minutes until just tender. Drain and let steam dry. In a clean skillet, melt goose fat over medium heat, add potatoes, sliced shallot, minced garlic, rosemary, and thyme. Sauté until potatoes are golden and crisp, about 5 minutes. Season with salt and pepper.

    Time: PT12M

    Temperature: 180°C

11. Make Lavender Caramel

    In a saucepan, melt 100 g caster sugar over medium heat until it turns a deep amber. Stir in dried lavender buds, then carefully pour the hot caramel into four ramekins, swirling to coat the bottom. Let cool.

    Time: PT5M

    Temperature: 180°C

12. Prepare Lavender Custard

    In a bowl, whisk together egg yolks, vanilla seeds, and 2 tbsp of the lavender‑infused sugar until pale and fluffy. Warm the milk in a saucepan until just steaming, then gradually whisk the hot milk into the egg mixture. Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

    Time: PT10M

    Temperature: 80°C

13. Bake Crème Caramel

    Place the ramekins in a baking tray, pour hot water around them until it reaches halfway up the sides. Bake in a pre‑heated oven at 150°C for 30 minutes, or until the custard is just set. Remove, cool to room temperature, then refrigerate.

    Time: PT30M

    Temperature: 150°C

14. Final Plating

    Arrange the Nicoise salad plates with the tartine on the side. Spoon the chicken fricassee onto a serving dish, drizzle with its reduced sauce, and place the herby sautéed potatoes beside it. Serve the lavender crème caramel chilled, optionally garnished with a few fresh lavender buds.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

55 g

Fat

38 g

Fiber

8 g